Preparation

Preheat oven to 400°F. Place broccolini on
large rimmed baking sheet. Drizzle with
2 tablespoons oil; sprinkle with salt and
pepper. Toss, then spread in even layer.

Roast broccolini until tender and golden
brown around edges, tossing occasionally,
about 18 minutes. Cool. Chop coarsely.
DO AHEAD: Can be made 4 hours ahead. Let
stand at room temperature.

Mix hazelnuts, chopped parsley, finely
grated lemon peel, and garlic in small bowl.
DO AHEAD: Gremolata can be made 2 hours
ahead. Cover and refrigerate.

Cook pasta in large saucepan of boiling
salted water until tender but still firm to
bite, stirring occasionally. Drain; return
to saucepan. Add broccolini and toss over
medium heat to rewarm. Transfer to medium
bowl. Add gremolata and remaining 1
tablespoon oil; toss to distribute evenly.
Season to taste with salt and pepper.

my notes

Exclusive Offers

Menus & Tags

This Recipe is Featured In:

Tags:

Recent Review

This recipe was fine. Not bad, not
great. As a separate course, it would be
disappointing, but as a side for the
seared duck breast with cherries, it
balanced fairly well. Still, will
probably not repeat.